1 Melt the butter in a small frying pan. Using a 4cm-wide scone cutter, cut a circle from each of the slices of bread. Spread the marmalade on two of the circles and place the remaining ones on top to make a sandwich. Whisk the egg and cream together and dip each sandwich in to absorb the mixture. Fry the eggy bread for 2-3 minutes on each side until golden and set. 2 To make the sauce: Heat the butter, sugar and cream together for a few minutes to combine. To serve, place on a plate and spoon over the sauce. Per serving: 370 Calories (kcal); 24g Total Fat; (58% calories from fat); 7g Protein; 32g Carbohydrate; 149mg Cholesterol; 509mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 2|
|Calories from Fat: 397 (52%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 231.6mg||71 %|
|Sodium 585.9mg||20 %|
|Potassium 139.6mg||4 %|
|Total Carbohydrate 86.6g||25 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 85.2g|
|Protein 8.7g||12 %|
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Calories per serving: 764
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